Oatmeal Molasses Bread
- 2 cups boiling water
- 1 cup old-fashioned oats
- 2 packages (1/4 ounce each) active dry yeast
- 1/3 cup warm water (110° to 115°)
- 1/2 cup molasses
- 2 tablespoons butter, softened
- 1 tablespoon aniseed, optional
- 1 tablespoon salt
- 5-1/2 to 6 cups all-purpose flour
- 1. In a bowl, pour boiling water over oats; let stand 30 minutes or until mixture has cooled to warm (110°-115°).
- 2. In a large bowl, dissolve yeast in warm water; let stand 5 minutes. Stir in oat mixture, molasses, butter, anise seed if desired, salt and 2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough.
- 3. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- 4. Punch dough down; divide in half. Shape into two loaves and place in greased 9x5-in. loaf pans. Cover and let rise until doubled, about 1 hour.
- 5. Meanwhile, preheat oven to 375°. Bake 40 minutes or until bread sounds hollow when tapped. Remove from pans to cool on wire racks.
2 each: 108 calories, 1g fat (1g saturated fat), 2mg cholesterol, 231mg sodium, 22g carbohydrate (3g sugars, 1g fiber), 3g protein.
Dec 31, 1969
Loved the molasses flavor! (Didn't try the anise.) We made ham sandwiches with it. YUMMY!
Dec 31, 1969
We like fresh, homemade bread, but this turned out to be a bit of a disappointment. I omitted the anise, already an overpowering flavor, but still found the molasses overwhelmed the flavor of the bread and we could taste little else. If I knew what to use instead (not honey, maple syrup, or corn syrup), I would give it another try. It was easy to make and the texture was great!